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RIOJA VEGA "Gran Reserva" 2017 - Rioja - Spain
RIOJA VEGA "Gran Reserva" 2017 - Rioja - Spain
About this wine
Ruby red colour of medium intensity, clean and bright. Delicate and elegant balsamic aromas with well-integrated toasted hints. Soft and fine on the palate, with a balanced structure and a velvety texture.

Vintage in image may vary. Refer to wine facts for current vintage.
Type Red Wine
Varietal TempranilloGracianoMazuelo
Country & Region SpainRioja
Vintage 2017
Alcohol 14.00%
Production Style Traditional
Harvest Method Hand Picking
Age of Vines 30
Altitude of Vineyard 40 m
Producers Rioja Vega
Production 6500
Total Production 40.000 bottles
Aging Three years in American oak barrels, followed by at least two years ageing in the bottle.
Fermentation & Maceration Alcoholic fermentation for 10 days at a maximun temperature of 29ºC. Maceration in contact with the skins for 15 days at 18ºC.
Malolactic Fermentation Yes
Perfect pairing with pork, beef, lamb meat, or strong cheese.

RIOJA VEGA "Gran Reserva" 2017 - Rioja - Spain

$62.00 SGD
Any 6 regular bottles for 10% off

Buy any 6 regular-priced bottles get 10% off

RIOJA VEGA "Gran Reserva" 2017 - Rioja - Spain
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    Great Companions for This Bottle
    About this wine
    Ruby red colour of medium intensity, clean and bright. Delicate and elegant balsamic aromas with well-integrated toasted hints. Soft and fine on the palate, with a balanced structure and a velvety texture.

    Vintage in image may vary. Refer to wine facts for current vintage.
    Type
    Varietal
    Country & Region
    SpainRioja
    Vintage
    Alcohol
    Production Style
    Harvest Method
    Hand Picking
    Age of Vines
    30
    Altitude of Vineyard
    40 m
    Producers
    Rioja Vega
    Production
    6500
    Total Production
    40.000 bottles
    Aging
    Three years in American oak barrels, followed by at least two years ageing in the bottle.
    Fermentation & Maceration
    Alcoholic fermentation for 10 days at a maximun temperature of 29ºC. Maceration in contact with the skins for 15 days at 18ºC.
    Malolactic Fermentation
    Yes
    Perfect pairing with pork, beef, lamb meat, or strong cheese.

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